Part of the fun of being an Official Sponsor of the 2025 New Orleans Super Bowl Host Committee is sharing the big flavors of the Big Easy. Because in a city like ours that lives to eat, every game day is a feast. New Orleans football fans always bring big flavor to the table, so we’ve rounded up our most score-worthy recipes for your game day spread, all made with the rich and creamy goodness of Blue Plate Mayonnaise. Get ready to turn game day into a true celebration of food, friends and football!
Cajun Pigs In A Blanket
Bayou Hot Chicken Dip
Creole Hot Sausage Po-Boy
Game Day Spicy Fried Chicken Sandwich
Hot & Spicy Pimento Cheese
Crispy Baked Chicken Wings with Spicy Ranch Dressing
From potato salad seasoned with crab boil to dips comin’ in hot from the bayou, this game-day “Super Menu” is a winner. As an official sponsor of the 2025 Super Bowl Host Committee, we’re giving our guests a taste of New Orleans they’ll never forget! We created these recipes to represent the New Orleans and Louisiana food culture we’re famous for – and they’ll make a great kickoff for anyone’s game-day spread.
Creole Shrimp Cocktail
Fried Fish with Remoulade Sauce
Hot & Spicy Pimento Cheese
Cajun Dipping Sauce
Chocolate Mayo Brownie Bites
Crab Boil Potato Salad
Southern Kick Coleslaw
In Louisiana we’ve got traditions all day long. One of the most hotly debated traditions around here, started long ago down the bayou in Cajun country, is putting potato salad in a bowl of gumbo. (But don’t worry, the rice doesn’t have to go anywhere! Two starches can be better than one, cher.)
The rules of potato salad in gumbo:
Across Louisiana we solidly agree on our love of gumbo, but we are a bit divided on this important matter of potato salad. Some of us want only rice in their gumbo, with maybe some potato salad on the side. Some want only potato salad in their gumbo. And some want both – if it’s done right! Everyone has their own way, but here is ours, and we’re sticking to it:
1. The potato salad has to be cold.
Gumbo is served piping hot and very peppery and spicy, so the trick is to scoop a little bit of the cold potato salad on your spoon first, and then spoon up the hot gumbo on top of it and eat it all in the same bite. The cold potato salad and spicy hot gumbo together create a sensation that’s as Louisiana as Mardi Gras and Jazz.
2. The creamier, the better.
You don’t put just any potato salad in gumbo. It has to be super creamy and “low profile” – with either small pieces of potato or mashed potato, and any seasoning veggies must be chopped small.
3. It has to be mustard based.
There’s some kind of je ne said quoi sensation when that cold, mustardy potato salad hits the hot, peppery gumbo. You kind of have to be there for it, so let’s get cooking!
4. There are no rules.
When all’s said and done, people will do it their way. They’ll put the potato salad in the bowl but at the very edge. Or they’ll drop it in the center of the gumbo. Or they’ll keep it in a separate side dish but still do the double dip thing. What’s important is to savor and enjoy two Southern culinary masterpieces whenever you can: Southern Potato Salad and Louisiana Gumbo. As they say down bayou in Cajun country, ca c’est bon.
What’s a potato salad without Blue Plate Mayo?
We hope we never find out! Blue Plate Mayo’s recipe using only the egg yolks whips up a perfectly creamy potato salad every time, to complement a gumbo or any other meal. Our favorite potato salad for gumbo is our Southern Potato Salad, but why stop there? Try these potato salads, all made extra rich ‘n creamy with help from Blue Plate Mayo.
Southern Potato Salad
Old Fashioned Potato Salad
Crab Boil Potato Salad
Get ready to dive into the ultimate festival experience with the Blue Plate Mayo team! As proud sponsors, we’re bringing our own flavor of fun to four unforgettable Southern festivals this fall, and you won’t want to miss a second of it. From live music that’ll have you dancing all day to mouthwatering festival food, we’re spreading the good stuff everywhere we go.
October Festival Lineup:
- Southern Smoke Festival – October 5 in Houston, Texas
- Annual National Shrimp Festival – October 10-13 in Gulf Shores, Alabama
- Acadiana Eats Festival – October 26 in Lafayette, Louisiana
- Oak Street Po-Boy Festival – October 27 in New Orleans, Louisiana
At the festivals, just look out for Big Fluffy, our giant inflatable mayo jar mascot, and we’ll be there! Swing by to say hello and get a taste of some of our signature recipes – made with Blue Plate, of course. Plus, grab some free Blue Plate merch to take home. It’s going to be a celebration of Southern flavor, and we can’t wait to see y’all out on the festival grounds!
NEW ORLEANS, September 2024 – Louisiana-born Blue Plate is already a fan favorite in Baton Rouge, but the company is making it official as “The Official Mayo of the LSU Tigers” for the 2024-25 season. Founded in 1927, Blue Plate is beloved across the Gulf South and is the preferred mayo for tailgates and at many of Baton Rouge’s most iconic eateries.
Baton Rouge diners have long been able to enjoy Blue Plate at local institutions like the Pastime, Poor Boy Lloyd’s, George’s, Dearman’s, Mike Anderson’s and Phil’s Oyster Bar, but this season, Blue Plate lovers can add legendary Tiger Stadium to that list.
“At LSU Athletics, we are thrilled to partner with Blue Plate Mayo, a beloved brand that, like our Tigers, is a staple in Louisiana. We look forward to a winning season together, both on and off the field,” said Ben Price, director of partnerships at LSU Sports Properties.
“Blue Plate has been a family-owned, Louisiana company for nearly a century,” added Dan Trahant, director of marketing for Blue Plate. “We know how much food and football go hand in hand and we are proud to support the LSU Tigers by keeping fans fed and happy.”
In 2023, Blue Plate enlisted Baton Rouge-based design agency TILT for a packaging redesign that reflected the popular mayo’s Louisiana roots. The new label includes iconic Louisiana imagery and harkens back to the original blue plate Willow-ware china that inspired the brand name. The redesign signaled a rededication by Blue Plate to its roots here in the Pelican State.
This summer, Lieutenant Governor Billy Nungesser proclaimed Blue Plate “The Official Mayo of Po-boys.” The company also launched a flavor-packed new Creole Tartar Sauce and Creamy Cocktail Sauce – the perfect dips for boiled seafood and other tailgate favorites. Blue Plate’s egg-yolk-only recipe has been a consistent winner in blind taste tests across the industry.
Find tailgating tips and recipes at www.blueplatemayo.com and follow Blue Plate on Facebook or Instagram for all things mayo.
Blue Plate Mayo’s “Dressed Like a Champion” t-shirts are now available in LSU Tiger colors at Porch ‘n Pantry, the Blue Plate Merchandise online shop.
As the Official Mayo of the LSU Tigers, Blue Plate is the purr-fect ingredient for dips, grilling sauces and more – and that’s why we’ll be on the LSU Baton Rouge campus with our mascot “Big Fluffy” to spread the Tiger Spirit.
Come say hello, get some free Blue Plate merch and get cooking for the game. Need ideas? Grab our recipes below, and let’s do some tailgating!
Tiger Mayo
Tiger Sliders
Kickoff Chip Dip
Blue Plate Mayo makes grilling and serving great burgers a win-win. First, mix Blue Plate into your ground meat so those burgers will come off the grill extra juicy and flavorful. Then, dress them with a dollop of Blue Plate plus your krewe’s favorite toppings. Need ideas? Level up your burger grilling game in time for tailgate season with these recipes, from Cajun Smash Burgers and Classic Cheeseburgers to our famous “coastal” Pineapple Salsa Burgers with Alabama White Sauce. May the best burger win!
Cajun Smash Burgers
The Classic Cheeseburger
Burgers with Pineapple Salsa and Alabama White Sauce
Turkey Burger
NEW ORLEANS, Aug 7, 2024 – New Orleans-founded Blue Plate Mayonnaise has extended its partnership as “Official Mayo of the New Orleans Saints” for the third season. Since 1927, Blue Plate has been a fan favorite in kitchens and cafés across the Gulf South and will again be available throughout the Caesars Superdome for the 2024-25 Saints season.
“We are thrilled to support our home team in our hometown,” said Dan Trahant, director of marketing for Blue Plate. “Saints fans across the region pick Blue Plate for tailgating and homegating for delicious dips, perfect burgers and can’t-miss sides, but they can also enjoy Blue Plate inside the Dome on their favorite Who Dat fuel.”
Blue Plate has remained a family-owned, New Orleans company for nearly one hundred years and the company’s egg-yolk-only recipe has been a consistent winner in blind taste tests across the industry.
Blue Plate Mayonnaise has been even more visible across the region recently with a new ad campaign declaring “That’s the Good Stuff” and numerous sponsorships of events and cultural organizations. Last month, Lieutenant Governor Billy Nungesser proclaimed it “The Official Mayo of Po-boys.” The company launched new Creole Tartar Sauce and Creamy Cocktail Sauce this summer and new Hot & Spicy Mayonnaise last year – coinciding with unveiling a new look that paid tribute to Blue Plate’s Louisiana roots.
Find tailgating tips and recipes at www.blueplatemayo.com and follow us on Facebook or Instagram for all things mayo. For Blue Plate Mayo merch visit porchnpantry.com/blueplatemayo
Get your tailgate krewe ready, because nothing can stop our passion for the win – and for enjoying championship-quality eats on game day. As the Official Mayo of the New Orleans Saints, we never settle and neither does our team – so kick off the season with some Louisiana-proud game day recipes, made with the good stuff!
Spicy Fried Chicken Sandwich
Creole Hot Sausage Po-Boy
Bayou Hot Chicken Dip
Cajun Smash Burgers
We are thrilled to announce a special Summer Tasting Menu in collaboration with Chef Nathaniel Zimet of Boucherie Restaurant, at 8115 Jeannette Street in Uptown New Orleans. Throughout the month of July, you are invited to indulge in Chef Zimet’s carefully crafted 3-course Summer Tasting Menu for just $35!
3-Course Summer Tasting Menu for $35
Each dish on the Summer Tasting Menu is a true celebration of the freshest seasonal ingredients and the rich, diverse flavors that make our local cuisine so great. Chef Zimet’s creativity and dedication to quality promise a dining adventure that will tantalize your taste buds and bring fresh flavor to the long, hot days of another New Orleans summer. Learn more or reserve your table.
Don’t miss this opportunity to savor the best of the season at Boucherie